Chocolate Lava Cake

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Chocolate Lava Cake

When it comes to chocolate desserts, this elegant Chocolate Lava Cake is definitely at the top. It’s so easy to make, yet it looks incredibly elegant. Serve this for a special occasion, like Valentine’s Day, an anniversary, birthday, or as a special dessert anytime you feel like indulging! When I make these yummy cakes, there are definitely plenty of smiles at my dinner table!

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Chocolate Lava Cake

An incredible Chocolate Lava cake is always impressive. A wonderful cake, flowing with chocolate is perfect for any celebration.

Servings

Ingredients

61-ouncesquares, bittersweet chocolate

21-ouncesquares, semisweet chocolate

10Tbspunsalted butter

1/2cupall-purpose flour

1-1/2cupsconfectioners' sugar

3largeeggs

3egg yolks

1tsppure vanilla extract

2TbspGrand Marnier or other orange liqueur

confectioners' sugar for dusting cakes

Servings

Ingredients

61-ouncesquares, bittersweet chocolate

21-ouncesquares, semisweet chocolate

10Tbspunsalted butter

1/2cupall-purpose flour

1-1/2cupsconfectioners' sugar

3largeeggs

3egg yolks

1tsppure vanilla extract

2TbspGrand Marnier or other orange liqueur

confectioners' sugar for dusting cakes

Instructions

Preheat oven to 425° F.

Grease six 6-ounce ramekins. Melt the bittersweet and semisweet chocolates together with the butter; use either a double boiler or melt in the microwave. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Add the flour and sugar to the melted chocolate mixture. Stir in the eggs and additional yolks until the mixture is smooth. Add the vanilla extract and orange liqueur; stir to incorporate. Divide the batter evenly among the 6 ramekins.

Place in the lava cakes in the preheated oven and bake for 14 minutes. The edges should be somewhat firm, but the center should still be runny. Run a knife around the edge of the ramekin to loosen each cake; invert cakes onto dessert plates, dust with some confectioners' sugar, and serve.